Walnut Whole Wheat Bread

This recipe comes from Bernard Clayton't New Complete Book of Breads, and is for a very earthy bread. Simple recipe with great results. I was looking for a good bread that can be sliced thin and keep well. This seems to be a good candidate. This is my version of the recipe


Walnut Whole Wheat Bread

5 cups stone ground whole wheat flour
5 tsp dry yeast
1 1/2 tsp salt
1/2 cup dry milk powder
2 cups hot water 120 to 130 degrees
1/4 cup honey
2 tbsp butter
1 cup coarsely chopped walnuts

2 medium greased bread pans

Mix 3 cups of whole wheat flour with salt, yeast and dry milk. Pour in hot water, honey and butter. Stir till blended. About 1 minute in stand mixer using flat blade

Add one cup of flour a bit at a time until it is a sticky mess. Let stand for about 5 minutes. Replace blade with dough hook, and slowly add rest of flour and knead about 8 to 10 minutes until smooth and elastic.

Turn out into bowl sprayed with cooking spray, cover and let sit for 1 hour or so and dough is puffy.

Punch back dough and turn out on floured work surface. Flatten dough into rectangle and place walnuts in middle. Knead the walnuts into the dough until evenly distributed. This will take about 4 to 5 minutes.

Divide dough to fit pans.

Cover pans and let rise until almost double. About 45 minutes

Preheat oven to 375 degrees

Bake 45 minutes and loaves are pulling away from sides. They should be golden brown.

Let cool on wire racks.

Great toasted with jam or cheese.